Black-Eyed Pea Casserole

Yield: ~ 1 hotel pan

Variations: Can use other beans, such as garbanzo beans, white beans, or kidney beans.

Ingredients:

Casserole:

12 cups cooked black-eyed peas

1 #10 can diced tomatoes

¾ cup tomato paste

3 large onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

4 large zucchini, chopped

5 cloves of garlic, finely chopped

1 bunch of Italian parsley, chopped

1 bunch of savory, chopped

6 cups corn kernels, fresh or frozen

Savory Oatmeal Topping

3 cups rolled oats

2 cups chopped nuts

2 cups shredded mozzarella

1 ½ cups Italian parsley, chopped

¾ cup olive oil

In a prepared casserole dish, combine the black-eyed peas, tomatoes with the juices, and tomato paste. Stir to mix well. Add onion, bell peppers, zucchini, garlic, parsley, savory and corn. Cover and bake in a 375 degree oven for 25 minutes.

Meanwhile, make the oatmeal topping. In a large bowl, combine oats, nuts, cheese and parsley. Stir in oil, a small amount at a time, mixing until it resembles a coarse crumb.

Remove the casserole dish from the oven, and spread the oatmeal topping evenly over the casserole. Bake for another 25 minutes, or until the top is golden brown.